1933 American Bar Guide by R C Miller

TO CLARIFY LOAF-SUGAR AND MAKE SYRUP

'Fake a copper pan, put in your sugar; the pan should be large to allow the scum to rise a little without boiling over. One pint of water to every two pounds of sugar may be added. Beat up the whites of two eggs until it is very frothy, then mix in with the rest. Now place the pan on the fire, and have ready some cold water. When the mixture begins to boil and rise to the top of the pan, throw in a little of the water to prevent the sugar run– ning over. You must let the sugar rise three times before com– mencing to skim it, each time cooling the mixture by the cold water just spoken of. The fourth time the sugar rises, skim it completely, and drop the cold water gently in as occasion may require, continuing to take the scum* off, until no more comes upon the surface. The sugar must now be strained through a fine sieve--one made of cloth, or a flannel bag will do. WHISKEY Good whiskey is the result of a blend of the product of three or more distilleries. Each distillery has some peculiar, telling characteristics. The average age of the component parts should be not less than three to four years, the talk 0£ twelve- or twenty-year-old whiskey is usually rubbish. Whiskey should mature in eight to ten years and does not improve after it is bottled. * The scum need _not be thrown away, after a quantity is eol– lected it can be clarified. 71